Easy Peach & Pineapple Streusel Cake
1 box cake mix (yellow, white, any complementary flavor would work)
1 bowl peach mixture (1 bag frozen cling peaches + 1/4 cup brown sugar + 1 tsp cinnamon mixed together and stirred periodically while the peaches defrost, about 1/2 hour. Cut peaches into pieces as they defrost)
1 can of crushed pineapple in its own juice
1 stick of melted butter
1 cup of chopped walnuts (or any nut you prefer)
Preheat oven to 350°F and lightly grease the bottom of a 13x9 pan.
Once the peach mixture has defrosted, mix in the crushed pineapple (I like to mix them together first to be sure the peaches and pineapples are evenly distributed) and then pour it into the pan.
Sprinkle the dry cake mix evenly over the fruit mixture (at this point try cutting a marble pattern...which means a few swirls...through the batter, I didn't do this but I think it will give more caramelization throughout, which will only make this better),
and then spread the nuts over the cake mix (after cutting the marble pattern).
Drizzle the melted butter over the entire dish, being sure to pour it around the edge and into any little crevasses (especially after you marbleize the cake).
Bake at 350 degrees for 45 min - 1 hour, removing when the edges are bubbling (the cake batter will not rise and may appear uncooked).
The great thing about this cake, besides how light and tasty it is, is that it requires very little mixing and clean up, my kind of baking!
Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,
Save some for me! Hugs!
We've been trying to cut down on sweets, so I haven't baked in a very long time. But it sound yummy and oh, so easy. - Margy
Better hurry then dad! Hugs back:
I know what you mean Margy, most of the sweets I make are for Johny, he has a breakfast sweet tooth but never gains a pound! I only eat some of it some of the time...LOL!
Post a Comment